By Christine Vartanian Datian
1 large baked or store-bought chicken breast, skin removed; diced or shredded
2 (6-inch) Greek pitas (no pockets)
1/2 cup pesto sauce
1 medium tomato, thinly sliced
1 cup pre-washed baby spinach leaves, chopped or shredded
1 small red onion, thinly sliced
1/4 cup roasted red bell peppers (chopped)
1/4 cup artichoke hearts, packed in oil, drained and chopped
1 tablespoon minced fresh garlic
1/2 cup crumbled Feta cheese or shredded Jack or Mozzarella cheese
1 teaspoon roasted pine nuts or walnuts
1 teaspoon dried basil
Garnish with choice of:
Homemade or store-bought hummus
Kalamata or oil packed black olives
Preheat oven to 450 degrees and spray a baking sheet with cooking spray.
Lightly brush each pita with olive oil and arrange on the baking sheet. Spread the pesto sauce on each pita and arrange toppings (like a pizza): spread sliced tomatoes (like a fan) on top of the pesto sauce; add the chicken, spinach, red onion, red peppers, artichokes, minced garlic, and choice of cheese.
Sprinkle with roasted pine nuts or walnuts, dried basil and Greek seasoning, and top with a drizzle of olive oil. Bake for 5-8 minutes or until the cheese has melted and the bread is crisp. Do not burn bread. Serve with choice of garnish and extra pesto sauce for dipping, if desired.
Suggestion: Spread pitas with a thin layer of mashed eggplant (found in Middle Eastern markets) instead of the pesto for a smokier flavor before adding the toppings and baking.
1 large cucumber, peeled, seeded, diced or shredded
8 oz. plain nonfat yogurt or Greek yogurt
2-3 cloves fresh garlic, mashed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint or 1 teaspoon crushed dried mint
Sea salt, black pepper, Aleppo pepper, and paprika to taste
2 tablespoons olive oil
Combine the cucumber with the yogurt, garlic, parsley, mint, salt, pepper, Aleppo pepper, paprika and olive oil in a medium bowl. Cover and chill until ready to serve.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian